View Full Version : pan baguette
03-27-2002, 05:50 AM
I am trying to locate a recipe in one of Cooking Light's past issues. It is a sandwich with French bread. You have to wrap it in plastic and put in refriderator overnight with a cast iron skillet placed on top. Then you bake in oven the next day. I have issues up to 1995. Can anyone help? Thank you!
03-27-2002, 06:52 AM
Welcome to the board!
I don't know the sandwich, but can you narrow it down to some of the ingredients that are in it? It may help us find it quicker. Thanks.
03-27-2002, 12:46 PM
Sorry, I can't remember all the ingredients. Just a few....Cheese, french bread, vegetables....I thought for sure I saw it in an earlier issue.
03-27-2002, 12:49 PM
I think the name is Pain Bagnat (or something like that). I have a recipe in my Moosewood Cooks at Home.
03-27-2002, 02:50 PM
Could I have the recipe? I wanted to suprise my dh with a picnic in the park (my little girl too). I thought this would work well
03-27-2002, 02:54 PM
I'll post it when I get home tonight.
03-28-2002, 10:46 AM
I'm intrigued by this recipe -- any luck finding it yet?
03-28-2002, 11:12 AM
Sorry - I completely forgot to post this last night. Promise I will tonight!
03-28-2002, 04:38 PM
From Moosewood Cooks at Home:
1 baugette or other long thin loaf of French bread
1 garlic clove, pressed
1/4 olive oil
1 tomato thinly sliced
1 cucumber thinly sliced
1/2 red or Vidalia onion, thinly sliced
1/2 pitted and sliced Kalamata or other ripe olives
salt and ground pepper to taste
4 oz sliced milk provolone or other cheese
2 hard boiled eggs, sliced
1 green or red bell pepper, thinly sliced
1/4 cup capers, rinsed and drained
1/2 cup roasted red peppers, chopped or cut into strips
anchovies to taste
1 cup artichoke hearts, sliced into quarters
1/2 cup Pesto
herbs such as basil, marjoram, thyme, orgeano
Sliced the bread in half lengthwise, nearly all the way through. OPen the loaf and spread the garlic on one of the cut sides. Drizzle the olive oil on both sides. Layer the tomato, cucumber, onion, olives and any optional ingredients on one half of the bread. Sprinkle with salt and pepper to taste. Close the loaf and wrap it tightly with plastic wrap or aluminum foil. Weight the full length of the loaf with a heavy book (or with a baking tray topped with bricks, a 25 pound weight, a toddler, or whatever you can find) for 1 to 3 hours. Slice and serve.
03-29-2002, 05:31 AM
Powered by vBulletin® Version 4.2.0 Copyright © 2013 vBulletin Solutions, Inc. All rights reserved.